Seasoned Advice
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Apparently, this user prefers to keep an air of mystery about them.

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  • Member for 8 years, 4 months
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  • Last seen Jan 10 at 18:44

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13 Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce? Jan 4 '17
12 A question about browning meat for spaghetti bolognese Dec 30 '14
11 Why do BBQ sauce recipes specify that you must cook the sauce? Jan 13 '16
6 Is it advisable to season a chicken with salt after having brined it? Jul 10 '15
5 What is the difference between a thickener and an emulsifier? Jul 9 '15
4 Does Paprika extract actually taste of Paprika? Jul 5 '15
3 Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home? Jan 11 '15
3 How do I finely process/puree a large amount of chillies? Feb 8 '15
3 Which one of the five mother sauces is Sauce Messine derived from? Dec 20 '15
3 Brining multiple chickens Sep 6 '14
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